My First Lager--questions

I just finished brewing my first lager today. I have a few questions that I hope someone will be kind enough to help with.

It is a Sunset Wheat clone that I did an extract with:

6lbs wheat LME
1lb 2-row malt
.5 oz cluster at 60 min
1 oz coriander at 10 min
.5 cluster at 2 min
1 oz of Blueberry Extract at bottling

I ordered WLP810 San Francisco lager yeast but they (AHB) sent WLP840 American Lager Yeast by mistake (I noticed it last night while making a starter). This wrong yeast issue changes things a bit.

My plans are to leave primary fermentation at 72 degrees until the very first sign of fermenting happens. Then I will move to a place where I can maintain a temp of 55 degrees for about 12 days (or until fermentation looks like it is about 80% done). I will then bring up to 64 degrees for 24-36 hours for a diacetyl rest. Then transfer to secondary for 3 weeks at 45 degrees.

How does it look? I am sure there are many different preferences on how to do this, but are there any major flaws in how I plan to do it.

After I bottle, do I leave at room temp for 3 weeks to carb or do I cold condition it?
Will three weeks in secondary at 45 degrees be enough? It is a wheat beer.
Will a fluctuation of temperature of 5 degrees be too much during primary or secondary (no temp controller).

My yeast had a best before date of Dec 5th and my starter never did start (made it 17 hrs earlier and kept at 69 degrees) but I pitched it anyway into 66 degree wort.

I have read where WLP840 American Lager yeast may not need a diacetyl rest, any thoughts?

Thanks!!!

See https://www.homebrewtalk.com/showthread.php?t=48829

Starting fermentation at higher than recommended fermentation temps will make esters and fusels which is not wanted in a lager.

I bring my wort down to 50º and pitch the yeast at 48º. I use a big starter usually 4 or 5 liters.
2 weeks in primary (longer if needed)
2 day diactyl rest
Bring temp down by 2º a day till it hits 34º & then lager for a month or more. My current lager has been lagering since October 22

Ditto Boo and Superior ... DON'T PITCH THAT YEAST WARM!!!

Ideally pitch at 45 or so and let the temp rise to 50 or so.